Process for improving homogenized milk fat globule membrane structure and components by using phospholipid

A milk fat globule membrane and phospholipid technology, applied in the field of dairy processing, can solve problems such as MFGM structure damage, MFGM protein shedding, and phospholipid content decline

Active Publication Date: 2020-10-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Homogenization improves the stability of liquid milk and at the same time causes a large change in the structure of milk fat: the structure of MFGM is destroyed, and the native MFGM protein falls off, which may hinder the function of functional membrane proteins; at the same time, a large amount of whey protein and casein Protein and other water-phase proteins are adsorbed on the surface of milk fat globules to form a new film layer, and the phospholipid content in the new film layer decreases; and changes in the digestion state, such as problems such as too fast digestion in the early stage

Method used

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  • Process for improving homogenized milk fat globule membrane structure and components by using phospholipid
  • Process for improving homogenized milk fat globule membrane structure and components by using phospholipid
  • Process for improving homogenized milk fat globule membrane structure and components by using phospholipid

Examples

Experimental program
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Effect test

Embodiment 1

[0060] Transport the fresh milk obtained at 4°C, take 200mL of milk and keep at 73°C for 30 minutes to inactivate lipase to ensure that the fat in the digestion experiment is not consumed and prevent the sample from deteriorating too quickly; then add soybeans with 0.5% raw milk quality to the milk For phospholipids, use a high-speed disperser (IKA T-18) to pre-mix the sample at a speed of 6300rpm for 1 minute, heat it at 50°C for 10 minutes, and homogenize it under 20Mpa to obtain liquid milk.

Embodiment 2

[0075] The added amount of soybean lecithin in Example 1 was adjusted to 0.1%, 0.2%, 0.75%, and 1%, and other parameters remained unchanged to obtain liquid milk.

[0076] The average particle size test result of the liquid milk that embodiment 2 obtains is as Figure 7 shown.

Embodiment 3

[0078] The soybean phospholipid (s) in Examples 1 and 2 was adjusted to egg yolk phospholipid (e), and other parameters remained unchanged to obtain liquid milk.

[0079] The average particle size test result of the liquid milk that embodiment 3 obtains is as Figure 8 shown.

[0080] From Figure 7 and Figure 8 It can be seen that after adding soybean (s, the number in the figure represents the percentage of addition) and egg yolk (e, the number in the figure represents the percentage of addition) phospholipids, the milk fat globules obtained under the same homogeneous conditions are smaller in size and more uniform in distribution, which means they are stable Sex is higher.

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Abstract

The invention discloses a process for improving a homogenized milk fat globule membrane structure and components by using phospholipid, and belongs to the field of dairy product processing. Accordingto the invention, fresh milk and natural soybean phospholipid are used as main raw materials; according to the preparation method, liquid milk is obtained through burdening and homogenizing treatment,has smaller particle size and more complete phospholipid membrane structure, reduces whey protein and casein adsorption on the surface of homogenized milk fat globules, and contains MFGM functional proteins such as XDH, PASIII/III and the like in a higher proportion; the digestion amount of fat in the milk is increased by 9.6% compared with that of common homogenized milk, the change process of fat particles better conforms to the natural digestion state of fresh milk, and the purposes of improving the function of milk fat globule membrane MFGM protein and strengthening the nutrition of cow milk are achieved. The method is suitable for liquid milk, milk powder and other dairy products.

Description

technical field [0001] The invention relates to a technique for improving the membrane structure and components of homogeneous milk fat globules by using phospholipids, belonging to the field of dairy processing. Background technique [0002] Milk and milk powder are the main source of nutrition and energy for infants and young children, and they are also a good source of nutrition for adults. Hundreds of millions of people in the world still consume animal milk, and even use milk as a thirst-quenching drink in some developed countries. Milk fat exists in the form of micron-sized spheres in milk, and the surface of natural milk fat globules (MFG) is coated with milk fat globule membrane (MFGM) with a three-layer phospholipid membrane structure as the skeleton. The composition and structure of MFGM have special physiological functions. It can not only be used as an emulsifier at the oil-water interface to maintain structural stability, but also prevent the aggregation of mil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
CPCA23C9/1528
Inventor 陆乃彦王霁月陈喆杨国锋翁雨燕
Owner JIANGNAN UNIV
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